Monday, September 28, 2009

Grilled Veggies with Spinach/Cheese Ravioli

This is such a great summer dish... heck, it's a great year-round dish! But as far as pasta dishes go, this is won't leave you feeling heavy :)


  • asparagus, snapped
  • onion, chopped
  • mushrooms, sliced
  • red bell pepper, sliced/chopped
  • zucchini, sliced
  • broccoli, chopped
  • olive oil
  • garlic & herb seasoning blend
  • season salt (or salt & pepper)
  • bag of cheese/spinach ravioli, cooked
  • balsamic vinegar, to taste
  • Parmesan cheese, to taste

1. Toss your prepped and chopped/sliced veggies with olive oil and spices. Grill* until done (tender with a smidgen of blackness).
2. Add veggies to prepared ravioli and toss with Parmesan cheese; add balsamic vinegar to taste (or leave it on the side for personal preferences).

*Note: First off, you can roast your veggies in the oven at 425 degrees. Just keep your eyes on them and make sure to toss every 5-10 minutes until done. Secondly, of course you could grill some chicken alongside the veggies and chop and mix it all together. But why go and ruin a good thing ;P Thirdly, cook as many (or as little) veggies as you want... although in my humble opinion, the more the merrier! *B

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